In collaboration with Elis Food & Care and CAST Alimenti
MODE |
Part time |
BROCHURE |
The Higher Education Course in “Gastronomy and Applied Nutrition” is promoted byUniversità Campus Bio-Medico di Roma in collaboration with ELIS (Elis Food & Care) and CAST Alimenti (Food Art, Science and Technology Centre).
Recipients and access requirements
The course is aimed at catering professionals and those with a Bachelor's Degree in Nutrition Sciences or similar degree courses.
Educational objectives
The course aims to provide participants with practical notions of cooking, to learn how to create recipes and menus using vacuum cooking, low temperature and cook and chill processes.
The participants of the course will form a group of experiments aimed at defining optimal menus on the model of Elis catering according to the following characteristics:
- low glycemic index
- balance of nutrients
- beneficial effect on the physiology of the organism (high digestibility, sense of satiety, and other possible effects to be defined according to the user) on rigorous scientific bases
- presence of natural antioxidants or precursors.
Didactic structure and thematic areas
Form 1 |
Presentation of the new technologies in the kitchen course: cook and chill and low temperature cooking (THEORY) - 14 October from 09:00 am to 06:00 pm Macro and micro nutrients, distribution in foods, basics of biochemistry of nutrition and metabolism (THEORY) - 15 October from 09:00 am to 03:00 pm |
Form 2 |
Physiology of Nutrition and Introduction to Nutritional Therapy (THEORY) - 29 October 09:00 am - 06:00 pm Processes of preparation, storage and distribution of gastronomic preparations (PRACTICE) - 30 October from 09:00 am to 03:00 pm |
Form 3 |
Creation of menus (PRACTICE) - December 4th from 09:00 am to 06:00 pm - December 5th from 09:00 am to 03:00 pm |
Form 4 |
Main nutrients and alternative food sources, food additives; Chemical reactions involving nutrients; Aromatic fraction and recovery of volatile molecules, alternative preparation techniques (THEORY) - 20 January 2020 from 09:00 am to 06:00 pm Sensory analysis of food (THEORY) - 21 January 2020 from 09:00 am to 03:00 pm |
Form 5 |
Nutritional Therapy, Inflammation and Nutrition, GI (THEORY) - 10 February 2020 from 09:00 am to 06:00 pm - 11 February 2020 from 09:00 am to 03:00 pm |
Form 6 |
Creation of menus (PRACTICE) - 24 February 2020 from 09:00 am to 06:00 pm - 25 February 2020 from 09:00 am to 03:00 pm |
Form 7 |
Final paper design (full menu) with the assistance of the chef and a teacher UCBM for calorie calculation, IG. - 23 March 2020 from 09:00 am to 06:00 pm - 24 March 2020 from 09:00 am to 03:00 pm |
Symposium |
Project Work discussion. - 27 April 2020 from 09:00 am to 06:00 pm Report of the work done, lecturers speech, state of the art research and launch of a research project, visit to Elis, menu tasting - 28 April 2020 from 09:00 am to 03:00 pm |
The lessons will be held atUniversità Campus Bio-Medico di Roma and at Elis Food & Care.
Method of admission
The application for admission must be received no later than 1 October and requires:
payment of the admission fee of €50,00
sending an email to the address [email protected], attaching personal data and curriculum vitae.
The complete training course requires a registration fee of € 2.400 (VAT exempt) to be divided into the following two installments:
€1.200 at the start of the course,
€1.200 by 31 January 2020.
Participation is possible asingthe course modules. The theoretical modules cost €400 and the practical modules cost €500.
All payments, including that relating to the admission application, must be made to a bank account in the name of Università Campus Bio-Medico di Roma
IBAN: IT34T0311103253 000000099779
Specify the reason for each payment.